Stock

The best part of this rich, savory turkey stock? You don’t need a leftover turkey to make it.

Kombu and katsuobushi (bonito flakes) come together in an umami-rich dashi with a complex, deep flavor.

Dried shiitake mushrooms add an extra earthy depth of flavor to this versatile vegetarian dashi. Use the broth as the base of any Japanese soup.

Frequently used to stuff soup dumplings, this rich stock is sliceable when cold. As it's heated, the stock will become soupy.

This versatile dashi has earthiness, depth, and is full of glutamates from shiitake mushrooms, dashima seaweed, and dried anchovies.

It’s really satisfying to make chicken stock on the grill. The pot can sit in a corner of the grill as long as the grill is fired up, and the stock will only get better with each hour.

This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.

Truly comforting, simple, and pure chicken stock is a breeze to make in an electric pressure cooker.

Sip this broth as a restorative or use it as a base for soups, stews, and sauces.

Make this stock ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.